I bought some small heather shells and decided to make 2 different sauces.
1 / Preparation of the marinade :




Cover the dish and put it in the refrigerator for 2 days.
2 /Preparation of the tetra fund (tetra soup)


Remove the fat. Add a little wine. Reduce for a few moments and then add water.

4. Soak the raisins

5. Preparation of the tetra legs.



Next day:


Thighs: remove the bones. Put the meat with sauce in a pan. Normally, your sauce is consistent. You can add some cooked mushrooms. But you must keep some of the red wine sauce.
Preparation of the honey sauce:
Ingredients: part of the red wine sauce from the cooking of the legs, honey, grapes macerated in cognac and fresh cream. This sauce will not be too sweet, but less powerful than the red wine sauce. It will soften the taste of the game.

The cognac will give a tonic touch to the sauce. It will be perfect with a feminine orange wine. If you want to add more honey, you can.
The cooking of the fillets: it is done by the minute.

I am not a person who knows how to present dishes (I don't know how to do it). The pictures were not good. My advice: you can make only one sauce. If you want to use 2 sauces, so two different wines, the legs will be with red wine sauce, the fillet with honey sauce.
Wine yes, but in moderation, no soda and no beer at the same time.
Jean-Charles Botte former sommelier xich-lô Oslo.
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